from www.countryfile.com
Makes: 4
Ingredients
Pastry: 325g (11oz) self-raising flour
1tsp salt
100g (3½oz) shredded beef suet
50g (2oz) butter, chilled and chopped
1 egg, beaten
Garnish
1 egg, beaten
2 tsp granulated sugar
Savoury filling
1 small onion, chopped
1 tbsp rapeseed oil
225g (8oz) minced pork
1 tsp dried sage
1 tbsp Worcestershire sauce
1 cooking apple
50g (2oz) frozen peas
Salt and black pepper to taste
Sweet filling
2 cooking apples
50g (2oz) dates, stoned and chopped
Grated rind of 1 orange
50g (2oz) sultanas
Preheat the oven to 220°C/425°F/Gas 7. To make the savoury filling, put the onion and oil in a frying pan over a medium heat for 2-3 mins, until the onion is soft and golden. Stir in the pork and sage and cook gently for 5 mins, stirring often. Peel, core and chop the apple and add it to the pork mix along with the Worcestershire sauce. Cook for a further 5 mins, then stir in the peas, season to taste and leave to cool.
To make the sweet filling, peel and chop the apples, then place in a mixing bowl and stir in the dates, orange rind, sultanas and sugar.
To make the pastry, mix the flour, salt, suet and chopped butter into a course breadcrumb-like consistency. Mix in about 125ml water and the beaten egg to form a smooth dough and knead for a minute. Roll the pastry on a floured surface to about ½cm thick and cut into four rectangles about 15cm (6in) long by 8cm (3in) wide, then brush the edge of the long end with beaten egg.
On one side of each pastry rectangle, put half of the savoury filling, and on the other put half of the sweet filling. Roll the pastry over the filling to form a sausage roll shape, and press the centre lightly so that the dividing strip sticks to the top. Push the edges together, brush with beaten egg and sprinkle the sweet half with sugar. Bake in the preheated oven for 15 mins, then lower the heat to 190°C/375°F/Gas 5 and bake for a further 25 mins. Serve hot or cold.
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